2. Take 1 cup of flour and remove 3 tbsp. of flour. Add in 3 tbsp. of vital wheat gluten, 1/8 (pinch) of citric acid, and a sprinkling of ginger. (I do this while the first step is mixing in my stand mixer)

4. Add the cup of flour with gluten, etc included and mix thoroughly. Add another 1/2 cup of flour.

5. Scoop out dough onto floured surface and add in another 1/2-1 cup while kneading.

6. Knead for about 2-3 minutes.

7. Wash out bowl, dry it, then lightly oil it (or use a separate bowl, oiled). Put kneaded dough into the bowl to rise in a warm place (we put ours on the bathroom counter with the heater turned on, so it is really warm). Cover with towel.

8. When double in bulk (we let it rise 30-35 minutes, but again, we put it in a really warm place- it may take up to an hour in the typical home), punch down and form into loaf. Place in oiled loaf pan.

9. Let rise until almost double in bulk (25-30 min)

10. Place in preheated oven at 350 degrees for 30-35 minutes (to test it, thump it on the bottom and it will sound hollow).

11. Take loaf out of plan to cool on rack or towel. When completely cool, store in plastic bag. For soft crust, cover loaf with a towel after you remove it from the pan.

Homemade Butter Tortillas

Ingredients:

2 C whole white wheat flour (Either grind your own from hard white wheat berries or I currently use King Arthur brand white wheat flour. See my post about this for more information.)

1 tsp salt

3/4 tsp baking powder

3 Tbsp butter, softened

2/3 C warm water

Directions:

Mix flour, salt and baking powder in a bowl. Rub in the butter until all the pieces are smaller than a pea. Stir in the water and knead lightly until a soft dough forms.

Cover with saran wrap and let it rest for 15 minutes.

Divide into 12 pieces and roll into balls. If the dough is sticky, lightly dust your hands with flour only until it becomes manageable.

Using a rolling pin, on a floured surface roll each ball out into about 6-inch rounds. I am able to stack them, slightly staggered into a couple piles.

Heat a heavy frying pan or skillet to medium-high. Add one tortilla at a time and cook for 1-2 minutes, turning over as soon as the surface starts to bubble. The tortilla should stay flexible, but brown in some places. Remove from pan and wrap in a warm tea towel to keep warm while you cook the rest of the tortillas.

Store by wrapping with saran wrap, then place in a ziploc bag and put in the refrigerator.

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About Me

I am a wife (of 10 years) and a stay-at-home-mama to 3 little ones (7, 5, and 4). I am in love with my Savior and my family, and they are my life. I am blessed and thankful that Jesus is using me for His glory, and I am excited about where He will take us as we lay our lives down to be used by Him. This life isn't about what we do or don't do, it's about knowing Him and making Him known.